2 . Almost anywhere you go in the United States, you're bound to find a fast-food joint to serve you quick and tasty food. Datassential, a consumer research brand, conducted a survey and reported on the percentage of customers who said their last visit to one of these fast food joints.

Sbarro

Nothing says easy eating like ordering a pizza. In fact, you can quickly satisfy your Italian craving (渴望)by going to one of the Brooklyn-based pizza joints now located in over 20 countries. To prove how simple it is to get your extra large slice, take it from the 66 percent of customers who said they last went to Sbarro because it was a convenient option.

Denny's

This American diner is where you can go to order a Grand Slam at any hour of the day, Seriously, what could be better than a full plate of diner food at midnight? Perhaps some of their 24-hour locations contributed to 66 percent of customers saying that eating at Denny's was convenient for them.

Quiznos Subs

Making your own sandwich is a great option for a grab-and-go lunch, It's so convenient that 65 percent of customers said that's the reason why they last ate at a Quiznos, However, eating an Italian sub might not always be the healthiest option. These are the 9 foods nutritionists never order at fast food restaurants.

McDonald's

In the United States, there are over 14,000 McDonalds locations! Having so many golden arches glowing across the states helps place Mickey D's at the number one spot of most convenient fast-food restaurants. Of the customers surveyed, 72 percent went to McDonalds last because it was the most convenient option.

3 . How to Order Coffee at Starbucks

Learning how to order coffee at Starbucks can be tricky, and if you think that ordering coffee at Starbucks is confusing, you are not alone.

    1    Things move quickly as their employees try to serve customers as efficiently as possible. Orders are generally taken at one of the cash registers. You will be asked for your first name, which you should state clearly.     2    . Don't be offended if they spell your name incorrectly. People who have unique or hard — to — spell names will sometimes use an easy ''Starbucks'' name when ordering, like Mike or Amy.

    3     Their terms for size are：Tall, Grande, Venti, and Trenta. Although if you order a small, medium, large, or extra-large drink they will still understand you.

For ordering basic coffee, beyond specifying the size you want, you will need to tell the server whether you want regular or decaffeinated (脱去咖啡因的)coffee.    4       If you intend to add cream or milk to your coffee, say with room for cream, or simply, with room. If you want a full cup, say no room. Read the list above the counter ahead of time, because they may not ask you which you would like.     5    .

When you order, say the size you want first, then give the name of the drink, and finally add the special instructions last.

4 . What's the point in dining out when we can have whatever meal we want delivered to our homes as we watch movies on our giant flat-screen TVs? According to statistics from Technomic, 86% of consumers are using off-premise (非经营场所的) channels at least once a month, and a third of consumers are using it more than they did a year ago.

Most restaurants companies are chasing these trends simply to keep up with quickly changing consumer demands. Fazoli's has spent the past two years investing in its drive-through, carryout, catering and delivery businesses, and has launched a new loyalty app aimed at making carryout orders easier. These efforts have paid off so far- off-premise sales are up 18.5% over last year for the company, said Jennifer Crawford, director of off-premise sales at Fazoli's.

But, she notes that sales aren't the only benefit to giving priority to these channels.“The off-premise channel is a great opportunity to communicate and connect with a new consumer group," Crawford said.“Many of our off-premise guests have not dined in a Fazoli's or experienced our menu. With options like third-party delivery and online ordering, we have the capability to tap into potential new guests.

Sales lifts and new customer potential are great rewards, to be sure. But that doesn't mean carrying out off-premise channels comes without challenges. Crawford said a big one is the lack of control and maintaining the guest relationship.“When a guest dines in, we can provide a level of service that improves the consumer dining experience," she said, The lack of control extends into the digital experience, as third-party apps can also be an issue. “Orders are not often processed properly due to the drop-down menus and default (默认) orders in third-party software," Crawford said. She adds that staffing issues can also arise when heavy delivery periods overlap strong in-restaurant traffic and maintaining food quality and integrity (完整) during drive time is tricky with certain dishes.

Nevertheless, Crawford believes the juice is very much worth the squeeze.“Across the industry, dine-in traffic continues to decline or remain flat. If brands are not driving sales through catering, carryout and delivery, they are missing out on income," she said.

5 . I still remember my first time going to the Chinese company's canteen. When I stepped onto the elevator, each one was full of people.     1       However, there was no sign of fire and people were laughing and talking. I followed the flow of the crowd to the doors of the canteen. It occurred to me that in China everyone has lunch almost at the same time.     2    The canteen followed this schedule, only being open a few hours per day.

When I stood in the doorway, I realized I had to act fast or I would be left behind.     3     Unlike my school lunchroom, here everyone lined up and took a tray, and instead of silverware there were chopsticks and soup spoons.

As I was pushed along the line, I saw dishes I didn't recognize and as people cut in line and picked up dishes left and right,     4     I ended up taking a pork and cucumber dish and a tofu salad.

I have been at my company for over a year and a half.     5     I have learned what dishes I like, mostly by trial and error, and a lot of the workers know me and say hello to me.

I am still getting used to eating lunch at "lunchtime", but I think the schedule definitely helps keep me on track during the day. I wish there were something like this at offices in my hometown.